For the tofu and vegetables:

1-pound package Chinese-style tofu, well drained

2 tablespoons olive oil

2 onions, thinly sliced

1 teaspoon chopped thyme or 1/2 teaspoon dried

1 tablespoon chopped marjoram or basil

1/4 cup chopped parsley

3 bell peppers (red, yellow, and green), thinly sliced

1 cup thinly sliced mushrooms

1 clove garlic, minced

Salt and freshly milled pepper

1/2 cup dry white wine

20 Nicoise olives, halved and pitted

1/4 cup freshly grated Parmesan

For the sauce:

2 tablespoons olive oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon tomato paste

1 teaspoon Dijon mustard

2 cloves garlic, minced

Freshly milled pepper to taste

1/2 teaspoon tamari or soy sauce

Preheat the oven to 375 degrees. Cut the drained tofu into triangles or slabs about 1 1/2 inches wide. Set them in an ungreased pie plate and bake until they're slightly firm and liquids are released, about 20 minutes. Pour off the excess liquid if any remains.

Heat the oil in a wide skillet, add the onions, and saute over high heat for 2 minutes. Add the herbs, peppers, mushrooms, and garlic, saute for 2 minutes more, then lower the heat to medium and cook until the onions have softened, stirring occasionally, about 6 minutes. Season with salt and pepper. Add the wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes. Spread them in a lightly oiled casserole or gratin dish and wiggle the tofu into the vegetables.

Whisk the ingredients for the sauce together, then pour over the vegetables and tofu. Bake, covered, until heated through, about 25 minutes. Serve with Parmesan grated over the top.

Serves 4.